Ingredients (2 servings):
2 cups cooked Japanese rice (warm)
2 boneless, skinless chicken thighs (cut bite-sized)
1 small onion (thinly sliced)
2–3 eggs
1 cup dashi (or chicken broth)
2 tbsp soy sauce
2 tbsp mirin
1 tbsp sake (optional)
1 tsp sugar
Chopped green onions (for garnish)
Fresh parsley or mitsuba (optional)
Instructions:
